1 (3 oz.) pkg. Strawberry-flavored gelatin
1 cup Boiling water
2 (10 oz.) pkgs. Frozen strawberries, partially thawed
1 Tablespoon Lemon juice

1 (3 oz.) pkg. Lemon-chiffon pie filling
8 cups (1-inch) cubes Angel food cake (about 1 -10-inch tube cake)
1 cup Whipping cream, whipped

Dissolve the gelatin in water; add 1 package strawberries and lemon juice. Chill until partially set. Prepare chiffon pie filling according to the package directions. Fold into the gelatin. Fold in the cake cubes.

Spread in a 13x9x2-inch baking dish. Chill until set.

Cut into squares, garnish with whipped cream and remaining package of strawberries.

Yield: 12 to 15 servings.

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